CARAMELIZED ONIONS AND EGGS
You won't believe how excellent this simple dish is. I hope that you enjoy this treat as much as we do. Serve with your favorite flatbread, tomatoes, cucumbers, olives, cheese and fruit for a wonderful breakfast.
Provided by Baby Kato
Categories Eggs
Time 30m
Number Of Ingredients 7
Steps:
- 1. Melt the butter in a medium pan and slowly sauté the onions over very low heat.
- 2. Add the sugar (if necessary, add a little bit of water)
- 3. Cook until the onions are completely softened and caramelized. The best way to caramelize onions in a pan; Cook for 5 minutes, stirring occasionally. When the onions begin to turn a brownish color, turn heat to low and cook the onions for 25-30 minutes, stirring occasionally. Once they are a dark, deep brown and sticky with caramelization, they're done!
- 4. Make 4 wells among the onions.
- 5. Break an egg into each well, and season with sea salt and freshly ground black pepper.
- 6. Cover the pan with a lid and cook until the whites are done to your liking and the yolks are still runny.
- 7. Garnish with a sprinkle of sumac and enjoy.
CARAMELIZED ONIONS WITH EGGS
This modest dish was customarily eaten by the Ottoman sultans on the fifteenth day of Ramadan. If the sultans approved of the way in which these had been prepared they would often appoint the cook head of the royal pantry. From Classical Turkish Cooking by Ayla Algar.
Provided by Vicki Butts (lazyme)
Categories Eggs
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Quarter the onions and slice paper-thin. Heat butter in a heavy skillet and add the onions. Sprinkle with salt and cook over very low heat, stirring occasionally, for at least 40 or 50 minutes, until the onions turn reddish brown and become slightly crispy. Take care not to burn them. As onions cook and become dry, sprinkle in some water.
- 2. When onions are caramelized, sprinkle with vinegar, spices, pepper, and sugar, and mix thoroughly.
- 3. Make 4 depressions in the onions and break an egg into each. Sprinkle with a little salt and pepper, cover, and cook gently until the eggs are covered with a thin transparent film.
- 4. Serve immediately.
CREAMY EGGS AND CARAMELIZED ONIONS
Surprising and delicious and so inexpensive! I love this because it uses ingredients we always keep on hand. You can make the sauce rich with cream or skinny with skim milk. The recipe doubles well and makes a different brunch and even children seem to like it. I got it from a 24-year-old Sunset book on country French cooking, where it was called Oeufs a la Tripe, I think because all those onions in cream sauce look like creamed tripe. I changed the name, needless to say.
Provided by fluffernutter
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring the eggs to a boil in water to cover. Boil 5 minutes, remove from heat, and let stand 20 minutes. (This technique avoids the green ring around the yolk.) Drain and peel and cut into 1/2-inch slices.
- Slice the onions into rings. Melt the butter in a very large skillet over low heat and add the onions. Salt them lightly, stir to coat with butter, cover the pan and cook for about 10 miutes. Stir, cover, and cook for about 10 minutes longer, stirring occasionally. Uncover and let most of the liquid cook away. Onions should be very tender and browned.
- Sprinkle flour over the onions and stir until no dry flour is visible. Whisk in the milk and cook, stirring or whisking, until thickened, about 4 minutes. Salt and pepper to taste. Stir in the sliced eggs and heat through.
- TO SERVE TO GUESTS -- sprinkle with chopped fresh parsley and/or paprika, because this dish is a little bland-looking. ADVANCE PREP -- the eggs can be boiled and refrigerated up to 3 days in advance. The onions can be caramelized 3 days in advance and refrigerated.
Nutrition Facts : Calories 321.7, Fat 20.3, SaturatedFat 9.6, Cholesterol 455.4, Sodium 243, Carbohydrate 17, Fiber 1.2, Sugar 4, Protein 17.7
BEST EGG BURGER RECIPE WITH CARAMELIZED ONIONS
This is the Best Egg Burger Recipe you will ever try! Topped with caramelized onions, a golden runny egg, and Gruyere cheese, it's the perfect blend of smoky and sweet.
Provided by Isabel Laessig
Categories Hamburger Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Preheat your grill or a skillet on the stove to medium-high heat. Season 1 pound ground beef chuck with ½ teaspoon each of salt and pepper. Mix well and shape the beef into 4 burger patties.
- Grill the patties or cook on the stove until you reach a nice sear, about 3-5 minutes. If the burgers stick when you try to flip them, they aren't ready! Let them sear another 30 seconds to a minute until they come up easily.
- Flip the burgers and sear the other side about 3-5 minutes, or until the burgers are done to your liking. After flipping, top each burger with 2 slices or more of smoked Gruyere cheese. Cook until it melts. We tend to add the cheese closer to the final 2 minutes of cooking time.
- Remove the burgers from the heat and let them rest 5-10 minutes. While they're resting, cook 4 eggs according to how you like them (ex. fried or poached). Prepare your caramelized onions.
- Toast 4 burger buns. After cooking the eggs, place a burger on each bun. Top with a spoonful of caramelized onions and an egg. Place the top buns back on the burgers, but be gentle so the egg doesn't break. Serve with plenty of napkins and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 734 kcal, Carbohydrate 24 g, Protein 47 g, Fat 49 g, SaturatedFat 22 g, Cholesterol 331 mg, Sodium 981 mg, Fiber 1 g, Sugar 4 g
DEVILED EGGS WITH CARAMELIZED ONIONS
This was an experiment that turned out well. I wanted something different for coffee hour at church, and got many compliments on this. (I will admit that I made an extra egg so I could taste the finished product and still have 24 appetizers to bring!) The prep and cook times are approximate since you can do some steps simultaneously or ahead of time.
Provided by cowpants13
Categories < 4 Hours
Time 1h15m
Yield 24 appetizers
Number Of Ingredients 9
Steps:
- Heat a medium skilllet over low heat. When hot, add the butter and oil. When the butter has melted, add the onions. Sprinkle with the sugar. Cook over low heat for 30 minutes or more, stirring occasionally, until dark and caramelized. Don't stir too much or they won't brown, but watch so they don't burn or stick to the pan. Once the onions are caramelized, remove from heat and drain on paper towels.
- Hard-cook the eggs; once they're cool, peel them. Cut each egg in half; place the yolks in a mixing bowl, and the whites on a serving platter.
- Prepare the filling. With a fork, mash the yolks. Add the onions and about 1/2 cup of yogurt; stir to combine. Stir in more yogurt (up to 1 cup total) until the mixture is a creamy consistency. Season lightly with salt and pepper.
- Fill the eggs. I find the easiest way to do this is with a ziptop bag. Open the bag and fold the top over the outside. Scrape the filling into the bag, pushing the filling well into a bottom corner of the bag. Close the bag, making sure to get out as much air as you can. Cut a small hole in the bottom corner and gently squeeze the filling into each egg white. Top each appetizer with a sprinkle of chopped chives. Refrigerate until ready to serve.
- TIPS: Everyone has their own methods of cooking and peeling eggs. I follow the steps on this site: http://whatscookingamerica.net/Eggs/BoiledEggs.htm It has all the info from the Incredible Edible Egg site, but all in one place. * Most people cut the eggs in half lengthwise. For a different presentation, cut them crosswise, then cut a tiny sliver off the bottom of each piece so it will sit without wobbling. (If a piece seems very shallow, you can hollow it out a bit more with a melon baller.) This is great if you don't have a serving platter specifically for deviled eggs. * I use a fork to make the filling because I like texture, and I want the little onion bits to show. If you prefer a perfectly smooth consistency, you can use a food processor. * If you're bringing the eggs somewhere, you can prepare the filling in advance, store it in the ziptop bag, then fill the eggs at the location. * Also, you can hard-cook the eggs ahead of time; hard-cooked eggs will keep in the fridge for several days.
- SUBSTITUTIONS: I use nonfat plain yogurt in an effort to use less fat, and Greek style because it's thicker. You could use mayonnaise, sour cream, or a combination. * The chives add a little flavor zing, and indicate that it's an onion-flavored dish. The measurement is approximate; I just put a pinch on each egg. Instead of chives you could use sliced green onion (scallion), and if you want to get fancy you could make green onion flowers.
Nutrition Facts : Calories 63.2, Fat 4.5, SaturatedFat 1.6, Cholesterol 95.8, Sodium 58.5, Carbohydrate 1.7, Fiber 0.1, Sugar 1.3, Protein 3.8
CARAMELIZED ONIONS
Caramelized Onions
Provided by Ruhana Ebrahim
Categories Appetizer, Sides, Starters
Time 1h
Number Of Ingredients 6
Steps:
- 1. Remove onion peel. Rinse. Cut onion in half lengthwise. 2. Then slice finely. 3. In a pan, heat oil, add the onions, fry on medium heat for 10-15 minutes, or until translucent and softened. 4. Add the balsamic vinegar, honey, and salt and pepper 5. Cook for 2 to 3 minutes or until the onions become jammy. Note: Use on burgers, hotdogs, schnitzels, steaks, pitas, wraps, pizzas etc.
EGG WHITE WITH CARAMELIZED ONIONS AND HOMEMADE FIG JAM SANDWICH WITH SALAD AND MAPLE BALSAMIC DRESSING
I eat this sandwich a coupla times a week - it's so good that you wouldn't even know it's diet food. See, caramelized onions are king when you're dieting: they're super low in fat, super cheap, and make anything taste great (...well, anything that tastes great with caramelized onions).
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the caramelized onions: Heat a nonstick skillet over medium heat. Add the olive oil and onions, separating them, and sprinkle with the salt. Saute for 10 minutes, then turn down the heat to medium-low and cook until the onions are deep amber in color, another 35 to 40 minutes.
- Meanwhile, for the fig jam: Combine 1/4 cup water, the figs, sugar and lemon zest in a saucepan and simmer over low heat until thick, 45 to 60 minutes. For the eggs: Heat a medium nonstick skillet over medium heat. Add 1 teaspoon olive oil and use a paper towel to grease the pan and remove the excess oil. Crack 2 egg whites into a bowl and beat with a whisk. Pour the whites into the skillet and add 1/4 teaspoon piment d'espelette and some black pepper. Cook until opaque, 1 to 3 minutes. Flip and cook for another minute. Transfer to a plate. Repeat with the remaining eggs to make 3 more omelets.
- For the salad: Combine the olive oil, vinegar and maple syrup in a small jar with a tight-fitting lid. Seal the jar and shake vigorously to blend. Toss the arugula and blueberries with the dressing. Toast the bread. Spread 1 tablespoon jam on each of 4 slices of toast and add 1 tablespoon caramelized onions. Top with the egg whites and cover with the remaining slices of toast. Serve with the salad.
PASTA WITH FRIED EGGS, CARAMELIZED ONIONS, AND BACON
Categories Egg Onion Pasta Fry Quick & Easy Bacon Spinach Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Sauté bacon in large skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings; add 3 teaspoons oil and maintain heat. Add onions; sauté until deep golden brown, about 20 minutes. Stir in crushed red pepper. Season with salt and pepper. Remove from heat; cover to keep warm.
- Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid in bowl. Return pasta to pot; add onions. Cover to keep warm.
- Heat remaining oil in large skillet over medium heat. Crack eggs into skillet; fry until whites are set but yolks are still soft, about 4 minutes. Add spinach, cheese, eggs, and bacon to pasta; toss until egg whites are torn into shreds and spinach wilts. Add pasta cooking liquid to moisten. Season with salt and pepper; serve.
CARAMELIZED ONION AND POTATO SCRAMBLE
This scrambled egg recipe is an easy brunch or breakfast that uses just one pan allowing for a quick clean up. Cook scrambled eggs with patience to get those delicious large creamy curds.
Categories Scrambled Eggs
Time 15m
Yield Serves: 2
Number Of Ingredients 9
Steps:
- Whisk eggs, milk, pepper and salt. Set aside.
- Heat oil in large non-stick skillet over medium heat. Add onion; cook, stirring occasionally, until golden and soft, about 5 minutes. Stir in potato, carrot and peas. Pour egg mixture over vegetables.
- As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains. Serve immediately.
Nutrition Facts :
SWEET POTATO AND CARAMELIZED ONION HASH WITH BAKED EGGS
Prep the savory hash and refrigerate in individual ramekins for a quick and easy breakfast; just top with an egg and bake.
Provided by Sara Kate Gillingham
Categories Egg Onion Side Sweet Potato/Yam Fall
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.
- Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.
- Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.
- Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned.
- Reduce oven temperature to 425°. Spread a relatively thin layer of the cooked sweet potato hash in individual ramekins, a cast-iron skillet, or a 9" x 13" baking dish.
- Make small wells in the hash and crack in the eggs. Sprinkle lightly with salt and pepper. Bake for 10-20 minutes, or until hash is hot and eggs are baked to your preference. Test the eggs by prodding them with a fork to check the firmness of the white and the runniness of the yolk.
- Serve immediately, with Parmesan, if desired.
MAPLE-CARAMELIZED ONION QUICHE
Great for any mealtime, this quiche is topped with onion caramelized in maple syrup, bacon, and fresh parmesan.
Categories Eggs
Yield 4 portions
Number Of Ingredients 10
Steps:
- Preheat the oven to 200 °C (400 °F).
- Cut the onion lengthwise in half and thinly slice following the grain.
- Cut bacon into small dice. Heat butter in a frying pan and sauté bacon.
- Add onions, salt, and pepper and cook over medium heat for 10 minutes. When onions are slightly colored, add maple syrup and sauté, turning off the heat when onions become caramelized. Let cool.
- Mix eggs, milk, and fresh cream in a bowl and add salt and pepper, to taste.
- Roll out the pastry sheet until it is about 3 mm (1/8 in) thick, spread in the pie plate, cut off excess pie dough, and prick vent holes all over the bottom of the sheet with a fork.
- Place the sauté into the pie plate, and pour the sauce over the mixture. Top with Parmigiano Reggiano.
- Bake in a 200 °C (400 °F) oven for 20 minutes first, then bake at 160 °C (325 °F) for 5 minutes. The quiche is done when the top is browned.
- Cut into easy-to-eat slices and plate.
GREEN BEANS WITH CARAMELIZED ONIONS
Time 1h
Number Of Ingredients 8
Steps:
- Heat 1 tbsp (15 mL) oil in large skillet set over medium heat. Add onions and salt. Reduce heat to medium-low. Cook, stirring occasionally, 30 to 40 min., or until golden brown. Meanwhile, cook beans in boiling salted water 4 to 5 min., or until tender. Drain.
- Toss green beans with caramelized onions and sundried tomatoes. Transfer to serving dish. Whisk remaining oil with balsamic vinegar. Drizzle over beans. Sprinkle with goat cheese and pine nuts. Serve warm or room temperature.
Nutrition Facts : Calories 230, Fat 18, SaturatedFat 3, Carbohydrate 15, Sugar 7, Protein 4, Cholesterol 5, Fiber 4, Sodium 200
EGG WHITE, CARAMELIZED ONION AND FIG JAM SANDWICH
I eat this sandwich a coupla times a week - it's so good that you wouldn't even know it's diet food. See, caramelized onions are king when you're dieting: they're super low in fat, super cheap, and make anything taste great (...well, anything that tastes great with caramelized onions).
Provided by Food Network
Yield Serves 4
Number Of Ingredients 12
Steps:
- CARAMELIZED ONIONS: Heat 1 tablespoon of extra virgin olive oil in a large nonstick frying pan over medium heat. Add the onions and 1/4 teaspoon of sea salt, and stir to coat evenly. Saute for 8 minutes. Then turn the heat down to medium low and saute for another 40 minutes, until they're a deep amber color and have reduced to one third of their original volume
- EGG WHITE OMELETS: Heat a medium nonstick pan over medium heat. Add a teaspoon of extra virgin olive oil, and use a paper towel to lightly grease the pan and remove the excess oil. Beat 2 egg whites with 1/4 teaspoon of piment d'Espelette, 1/4 teaspoon of sea salt, and some freshly cracked black pepper. Pour the egg whites into the pan, and cook for about 3 minutes, until opaque and slightly firm. Flip over the egg white omelet, and cook for an additional minute or two. Repeat with the remaining eggs.
- BLUEBERRY & ARUGULA SALAD: In a jar, combine 1 tablespoon of extra virgin olive oil, aged balsamic, and maple syrup. Close the jar tightly and shake vigorously to emulsify. In a large bowl, toss the arugula and blueberries with the dressing.
- SHKIAFFING IT TOGETHER: Toast the bread and slather one half of each sandwich with a tablespoon of fig jam and a tablespoon of caramelized onions. Add an egg white omelet, top with a second slice of toasted bread, and serve with 1 cup of arugula and blueberry salad on the side.
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SCRAMBLED EGGS WITH CARAMELIZED ONIONS AND CHèVRE …
From bonappetit.com
3.8/5 (20)Estimated Reading Time 30 secsServings 2
- Whisk eggs in a medium bowl until frothy; season with salt and pepper. Stir in chèvre, reserving several crumbles for serving. Heat onions in a small nonstick skillet over medium-low heat until warm and pliable, about 2 minutes.
- Heat oil in a separate nonstick skillet over medium-low heat. Add eggs and cook, stirring occasionally, until large curds form, about 2 minutes. Serve eggs dusted with paprika and topped with onions, remaining chèvre, and parsley leaves.
BAKED EGGS ON CHEESY CARAMELIZED ONIONS | RACHAEL RAY IN ...
From rachaelraymag.com
Total Time 55 mins
- Preheat the oven to 350 degrees . Grease a 3-quart oval baking dish. In a large, heavy pot or dutch oven, heat the oil over medium heat. Add the leeks, onions and 1/2 teaspoon salt, cover and cook, stirring occasionally, for 10 minutes. Increase the heat to medium-high, uncover and cook, stirring frequently, until the vegetables are softened and browned, about 8 minutes; season with salt and pepper.
- Line the bottom of the prepared baking dish with the toast and sprinkle with half of the cheese. Top with the onion mixture. Using the back of a spoon, make 8 deep wells in the onion mixture. Working 1 at a time, crack the eggs into a small bowl and pour them into the wells. Top with the remaining cheese; season with pepper.
- Bake until the egg whites are set but still jiggly, about 20 minutes. Transfer the pan to the broiler and cook until the eggs are just set, 1 to 2 minutes.
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CARAMELIZED ONION AND CHILE RAMEN RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
Cuisine MulticulturalTotal Time 1 hrCategory EntreeCalories 437 per serving
- In a large, heavy-bottomed saucepan over medium heat, warm 5 tablespoons of oil. Add the onions, garlic, and salt and stir to coat in the oil. Cook until the onions become translucent, 8 to 10 minutes.
- Reduce the heat to its lowest setting and continue to cook, stirring every 5 minutes, until the onions caramelize and color, eventually breaking down to form a soft, sweet paste, 20 to 30 minutes.
- Add the chile and stock, bring to boil, and then reduce the heat to a simmer and add the sake or rice wine or sherry, soy sauce, and brown rice miso, stirring well to combine. Check the seasoning and adjust if necessary.
- Cook your noodles according to the package instructions. Drain and rinse with cold water and stir in a little oil to keep them from sticking together.
FRIED EGGS WITH CHARRED TOMATOES AND CARAMELIZED ONIONS ...
From honestandtasty.com
Servings 2Total Time 31 minsCategory MainCalories 606 per serving
- Add 3 tablespoons of butter into a large nonstick pan on medium-low heat. Once it’s almost all melted, add the onion and mix. You don’t want to burn the onion; it should start to turn brown and get really soft and sweet. The whole caramelization process will take about 25 minutes, with occasional mixing. Add a pinch of salt. If smoke starts rising and onions start burning, turn heat down a bit and add more butter if it needs it.
- Once the onions have completely caramelized, remove them to another dish and add the tomatoes to the pan on medium heat. Add a pinch of salt. After about 1-2 minutes (or until tomato starts to char), flip the tomatoes to char the other side for another 30 seconds or so. Remove tomatoes to another dish.
- Turn burner to medium (if you want a crispy edge, otherwise lower to med-low), melt 2 tablespoons of butter in the pan, crack in the eggs, giving them enough room in the pan. Add a good pinch of salt and pepper. Cook for 3-4 minutes or until desired doneness.
CARAMELIZED ONION FRITTATA - URBAN FOODIE KITCHEN
From urbanfoodiekitchen.com
Ratings 9Servings 4-6Cuisine ItalianCategory Breakfast & Brunch
- Preheat the oven. Move the rack to the middle position on the oven and preheat to 400°F. Coat a 10-12" oven-safe skillet with olive oil spray.
- Blend the ingredients. Whisk the eggs, milk, mustard, sage, salt and pepper together in a large mixing bowl until well blended.
- Bake the frittata. Put the pan in the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
EASY POACHED EGGS WITH CARAMELIZED ONIONS - SIMPLY HOME COOKED
From simplyhomecooked.com
Cuisine AmericanTotal Time 13 minsCategory BreakfastCalories 135 per serving
- Melt the butter in a pan over medium high heat and add the chopped onion. Season the onions with salt and saute until it becomes translucent and slightly browned.
- Meanwhile, fill a skillet with about 1 inch of water and 1 tablespoon of vinegar. Bring the water to a boil. Before dropping the eggs in, bring the water to a simmer. Drop an egg into a small bowl and slowly in one fluid motion slip the egg into the water. Let the egg poach for 2-4 minutes, depending on how runny you like it. Repeat this step with every egg.
HOW TO CARAMELIZE ONIONS | ALLRECIPES
From allrecipes.com
Estimated Reading Time 3 mins
- Choose Your Onions. I usually use yellow onions, but white or purple will also work. The amount of onions to caramelize is up to you. I find that two to three work well for a large skillet.
- Slice Your Onion. Cut the stem and root ends off the onion. Then halve the onion and cut it into thin slices. The onion should then naturally separate into half-rings.
- Melt Butter in a Skillet. Add three to four tablespoons of fat to a large skillet over medium heat. Butter and olive oil both work well. I like to use a combination of the two, as the butter adds rich flavor and the oil can tolerate higher temperatures without burning.
- Add the Onions and a Pinch of Salt. The salt will season the onions, but it will also help pull out some of the moisture and move the process right along.
- Deglaze. If the onions stick to the bottom of the pan, deglaze with a tablespoon of red wine vinegar, balsamic vinegar, or wine. I usually stick with balsamic vinegar because the flavor complements the onions perfectly.
OVERNIGHT CARAMELIZED ONION AND SPINACH EGG CASSEROLE ...
From smells-like-home.com
Estimated Reading Time 6 mins
- Heat a large skillet over medium heat and add the butter and oil. Once the butter has melted, toss in the sliced onions, sugar, thyme, and season with salt and pepper. Cook, stirring occasionally, for 30-35 minutes, until the onions are a deep golden brown.
- Add a few handfuls of spinach to the pan on top of the onions and cover the pan. After 2 minutes, start stirring the spinach into the onions with tongs. Cover the pan and cook for another 1 minute; stir the spinach into the onions again. Continue adding, cooking, and stirring until all of the spinach has wilted into the onion mixture. Remove the pan from the heat and allow the mixture to cool to room temperature.
- Meanwhile, pour the cream and milk into a large bowl (you can also use your stand mixer or hand mixer for this step). Whisk in the mustard, eggs, ½ teaspoon salt, and ¼ teaspoon pepper until the eggs are well-beaten. Mix in 1 ½ cups of the Emmentaler and ¾ cup of the Parmesan cheeses.
- Grease a 9x13-inch (3-quart) baking dish and lay the bread cubes out in the baking dish. Cover the bread with the onion-spinach mixture. Pour the milk-egg-cheese mixture over everything in the baking dish, allowing the wet ingredients to envelope the bread cubes. Sprinkle the remaining cheese over the top. Cover and refrigerate for at least 8 hours - overnight is better.
CARAMELIZED ONION PROSCIUTTO DEVILED EGGS RECIPE
From countryliving.com
Cuisine American, ItalianEstimated Reading Time 2 minsServings 12
- In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil.
- Drain and run eggs under cool water. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool at room temperature.
EGG STRATA WITH CARAMELIZED ONION, GRUYèRE AND THYME RECIPE
From today.com
3.6/5 (171)Total Time 1 hr 10 minsCategory Breakfast,Brunch
- 1. Pour the olive oil in a cast-iron skillet over medium heat. Add the sliced onions and a couple pinches of salt, and stir to coat the onions completely in the olive oil. Turn the heat to low, and it'll stay on low for the rest of the time you're caramelizing the onions. Keep a close eye on the onions, with frequent stirring.
- 2. As you continue to frequently stir the onions, you'll notice them first go transparent, then begin to brown. You're doing good, keep stirring over low heat. Once they've been on the heat for around 10-15 minutes, you can add a dollop of salted butter, the sliced mushroom and another pinch of salt and some black pepper, and stir. Let cook for 2 minutes, stirring frequently.
- 4. Prepare the baking dish: I use an 8-inch glass baking dish for this, because I like to see the layers of the Strata and that size dish works well for this quantity of ingredients. Place the bread cubes into the dish so that they cover the bottom of the dish in one layer without overlapping. You'll have extra bread cubes — hang on to them to add them to the top of the dish just before putting it in the oven. Now add the onion and mushroom mixture on top of the bread cubes, spreading it as much as you can in one even layer. Then, add half of the cubed or grated Gruyère cheese in one even line on top of the vegetables.
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